Barbara Bush’s BBQ Chicken


1 2 1/ 2 to 3 pound broiler-fryer chicken quartered
3 tablespoons lemon juice
1 tablespoon cooking oil
1 teaspoon salt
1 /2 teaspoon ground black pepper
1 clove garlic, minced
2 1 /2 cups water
1 cup coarsely chopped onion
1 /2 to 3 /4 cup granulated sugar
1 /2 cup butter or margarine
1 /3 cup yellow mustard
1 /4 cup cider vinegar
1 /2 teaspoon ground black pepper
2 1 /2 cups catsup
6 to 8 tablespoons lemon juice
1 /2 teaspoon ground red pepper


Place chicken in a plastic zip top bag. Set in a shallow dish. For
marinade, stir together 3 tablespoons lemon juice, cooking oil, salt 1
/2 teaspoon black pepper, and garlic. Pour over chicken. Close bag.
Marinate in the refrigerator for up to 24 hours, turning often.
In a saucepan, combine water, onion, sugar, butter, mustard, vinegar and
1 /2 teaspoon pepper. Bring to boiling, reduce heat. Simmer, uncovered,
for 20 minutes. Stir in catsup, Worcestershire, 6 to 8 tablespoons lemon
juice, and red pepper. Return to boiling; reduce heat. Simmer, uncovered
for 50 to 60 minutes or until reduced to about 4 cups.
Meanwhile, drain chicken, discarding marinade.
In a grill with a cover, arrange preheated coals around a drip pan. Test
for medium heat above the pan. Place chicken, bone side down, on grill
rack over drip pan. Cover and grill for 50 to 60 minutes or until
chicken is done. Brushing often with barbecue sauce the last 10 minutes
of grilling.
To serve, pass around additional barbecue sauce with chicken.
Makes 4 servings.


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